Mary Berry’s Langoustine Paella
In this impressive summer recipe to feed a crowd, Mary Berry finishes a classic seafood paella with fresh langostines.
From the book
Mary’s Foolproof Dinners
Featuring 120 new recipes, Mary's Foolproof Dinners simplifies meal prep for both busy weeknights and relaxed weekend gatherings
The book includes stunning photos and practical cooking advice for each recipe, ranging from hearty one-pot meals to dinner party dishes and delectable desserts
A comprehensive resource for stress-free cooking, including all of the recipes from the accompanying BBC series
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Introduction
An all-in-one pan, this is a real crowd pleaser and is full of vibrant colours and flavours. If you are unable to get langoustines, use large prawns. Saffron comes in little pots and is a very precious spice; it makes a paella what it is.
Ingredients
| 6 | raw langoustines |
| 2 tbsp | olive oil |
| 1 | large onion, finely chopped |
| 1 | red pepper, deseeded and diced |
| 4 | garlic cloves, finely chopped |
| a good pinch | saffron |
| 1 tbsp | paprika |
| 275g (10oz) | paella rice or basmati |
| 150ml (¼ pint) | white wine |
| 1 x 400g tin | chopped tomatoes |
| 600ml (1 pint) | fish stock |
| 250g (9oz) | cod, skinned and sliced into large chunks |
| 200g (7oz) | squid, sliced |
| 350g (12oz) | mussels |
| 55g (2oz) | frozen petits pois |
| 2 tbsp | freshly chopped parsley, to serve (optional) |
| lemon wedges, to serve |
Method
Bring a pan of salted water up to the boil. Add the langoustines and boil for 4–5 minutes until pink and cooked through. Drain and set aside.
Heat the oil in a large non-stick frying or two-handled paella pan over a high heat. Add the onion and fry for a few seconds. Add the pepper and fry for 4–5 minutes. Add the garlic and fry for 10 seconds.
Soak the saffron in 3 tablespoons of water.
Sprinkle the paprika and rice into the pan and stir to coat. Pour in the wine and add the saffron with its soaking liquid. Reduce the liquid over a hight heat for a few seconds, stirring.
Add the chopped tomatoes and stock, stir and bring up to the boil. Reduce the heat and simmer gently uncovered for about 20 minutes, stirring occasionally, until almost all of the liquid has been absorbed.
Add the cod, squid and mussels to the pan, cover with a lid or foil and continue to cook for about 10 minutes until the cod, seafood and rice are cooked through and all the liquid has been absorbed. Stir in the peas for the last 5 minutes.
Place the cooked langoustines on top and serve sprinkled with chopped parsley, if using, and with lemon wedges alongside.
Mary’s Tips: Best made and served. Not suitable for freezing.
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